• October 13, 2019 at 2:52 pm #2420
      Don Graham
      Participant

      Brix 25.9
      pH 3.72
      TA 4.3
      YAN 56
      YAN is low but about same as last year
      I will reduce Brix and increase acid
      There is a smell of mold in the must
      I have to freeze mine , I would avoid cold soak and get the ferment started soon

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